Cheesecake Jars with Blueberry Sauce

2 tablespoons (28g) melted butter

1 cup (100g) graham crackers crumbs

1. mix ingredients very well. Spoon about 2 tablespoons into a 6 ounce (180ml) or 8 ounce (240ml)  jar. Press down

Use leftover crumbs to sprinkle on top of blueberry sauce when assembling

Filling

1 cup (240ml) heavy cream

8 ounces (226g) full fat cream cream cheese

1/3 cup (65g) sugar

2 tablespoons (30g) crème fraîche or sour cream

2 teaspoons lemon juice

1/2 teaspoon vanilla extract

1. whip the cream into stiff peaks. Set aside

2. beat cream cheese, sugar, crème fraîche, lemon juice and vanilla extract on medium high until smooth

3. carefully fold whipped cream into cream cheese mixture with a spatula

4. spoon or pipe the filling into each jar, leaving room for the topping. Refrigerate

Blueberry Sauce

1/3 cup (80ml) warm water

1 tablespoon (15ml) fresh lemon juice

1 1/2 teaspoons cornstarch

2 cups (280g) fresh or frozen blueberries (do not thaw)

2 tablespoons (25g) sugar

1/2 teaspoon vanilla extract

1. mix water, cornstarch and lemon juice together until the cornstarch has dissolved

2. mix blueberries and sugar in a saucepan and warm up over medium heat. Stir with a wooden spoon or spatula continuously while crushing the berries against the sides of the pan. After 3 minutes, add the cornstarch mixture and continue mixing until it thickens

3. remove from heat and add the vanilla. Cool and keep in the refrigerator until ready to serve the cheesecake jars